2941 Restaurant Week Dinner Menu 2o26
​​Three-Course Prix Fixe | Sixty-Five dollars
Monday, January 19th to Saturday, January 24th

Appetizers
Butternut Squash Velouté
compressed apple, crème fraîche foam, kaffir lime oil, coconut crisp
Smoked Faroe Islands Salmon Confit
watermelon radish, cava sabayon, smoked sea trout caviar
Berkshire Porchetta Salad
black lentils, duck-fat croutons, frisée, truffle vinaigrette
American Wagyu Tartare
black garlic shoyu aioli, cured egg yolk, myoga, olive oil crostini

Main Courses
Chesapeake Bay Wild Rockfish
trumpet royal confit, peewee potatoes, kohlrabi salad, lobster sauce
Amish Chicken Duo
roasted breast, braised leg, fingerling potatoes, mushroom–Sherry jus
Grilled Braveheart Ribeye
Parmesan pomme purée, bok choy, Bordelaise jus
Roasted Beet Raviolini
Truffle Tremor goat cheese, hazelnut gremolata, micro arugula

Desserts
Cocojito
coconut crèmeux, Plantation rum gelée, citrus meringue, cocojito gelato
Pistachio & Citrus Tart
pistachio dacquoise, lemon chiboust, pistachio praline gelato
Salted Caramel Brownie
whipped chocolate ganache, chocolate streusel, caramel gelato